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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) olive oil |
2 tablespoon(s) lime juice |
1/4 teaspoon(s) salt |
1 pound(s) fish fillets |
1/2 cup(s) plain nonfat yogurt |
2 tablespoon(s) mayonnaise |
2 teaspoon(s) chipotle pepper in adobo |
8 whole(s) corn tortillas |
1 1/2 cup(s) shredded cabbage |
1/2 cup(s) corn kernels |
1/4 cup(s) cilantro |
Directions:
1. Whisk oil, lime juice salt & pepper. Pour over fish and let marinate 20 minutes. Put yogurt into a strainer lined with paper towel and place over a bowl to drain for 20 minutes.
2. Remove fish from marinade and grill on a preheated grill or nonstick grill pane over medium-high heat until cooked through, about 3 minutes per side. Set aside.
3. In a small bowl combine the thickened yogurt, mayo and chipotle pepper.
4. Heat the tortillas in nonstick pan for 30 seconds each side.
5. Assemble.
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